Go Back
–+ servings
Peruvian Chicken And Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce for Flavor Lovers

This Peruvian Chicken and Rice with Green Sauce is a delightful dish that tantalizes your taste buds with its vibrant flavors and wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Substitute with chicken breasts if preferred.
  • 2 tablespoons Olive Oil Any cooking oil can work.
  • 1 teaspoon Cumin Adjust for heat level.
  • 1 teaspoon Paprika Smoked paprika adds flavor.
  • 1 teaspoon Garlic Powder Use fresh minced garlic for more flavor.
  • 1 teaspoon Salt Taste and adjust as necessary.
  • 1 teaspoon Pepper Freshly cracked for seasoning.
For the Rice
  • 1 cup Jasmine Rice Basmati rice can be used if rinsed.
  • 2 cups Chicken Broth Vegetable broth for vegetarian version.
  • 1/2 cup Cilantro Fresh herb for flavor.
  • 2 tablespoons Lime Juice Fresh juice preferred.
For the Green Sauce (Aji Verde)
  • 2 pieces Jalapeños Remove seeds for less heat.
  • 1/2 cup Mayonnaise Greek yogurt is a lighter alternative.
  • 1/2 cup Queso Fresco Substitute with feta if needed.

Equipment

  • Skillet
  • Oven
  • medium saucepan
  • Food Processor

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels. In a bowl, mix together cumin, paprika, garlic powder, salt, and pepper. Season both sides of the chicken and let it rest for 10 minutes.
  2. In a food processor, blend jalapeños, cilantro, mayonnaise, queso fresco, garlic, olive oil, lime juice, and a pinch of salt until smooth but chunky.
Cooking
  1. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown.
  2. Flip the chicken and cook for an additional 3 minutes. Transfer to a preheated oven at 400°F (200°C) and roast for 20-25 minutes until internal temperature reaches 165°F (74°C).
  3. While the chicken is roasting, rinse jasmine rice under cold water. In a saucepan, bring chicken broth to a boil and stir in the rinsed rice. Cover and simmer for 18 minutes.
  4. After 18 minutes, let the rice sit covered for an additional 5 minutes, then fluff with a fork and stir in chopped cilantro, lime juice, butter, and salt.
  5. To serve, plate the cilantro-lime rice, top with chicken thighs, and drizzle with aji verde sauce. Garnish with cilantro leaves and lime wedges.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Ensure chicken is dry before seasoning for crispy skin. Let chicken rest after cooking for best results.

Tried this recipe?

Let us know how it was!